Company's Coming Breakfast Rolls
5 cups unbleached or whole wheat flour
1 1/2 teaspoons salt
2 packages or 1 1/2 tablespoons active dry yeast
1/3 cup honey
1/4 cup lukewarm water
1 cup buttermilk, heated to lukewarm
2 whole eggs
1/4 cup butter, softened
3/4 cup Honey
1 tablespoon maple extract
1 tablespoon lemon juice
1/2 cup dark seedless raisins
1 1/4 cups chopped pecans
1 tablespoon orange or lemon zest
1 teaspoon ground cinnamon
In large bowl, allow yeast to proof with water, then combine with buttermilk, 1/3 cup honey and salt. Beat in 2 cups of flour quite well; add the eggs and 1/4 cup butter and blend thoroughly. Slowly work in enough flour to produce a soft but workable dough. Knead until smooth and elastic, shape into ball and allow to rise in a lightly greased covered bowl until doubled in bulk. Punch down, knead about 3 minutes and allow to rise a second time.
In separate bowl, combine remaining ingredients, mixing well. Divide dough in half, rolling each half out to a 9-inch rectangle. Brush top with the melted butter and spread half the filling over dough. Roll up lengthwise, sealing edges. Slice into 1-inch sections, placing in a greased round baking pan with sides almost touching, completely covering bottom of pan. Remaining slices should be laid atop this layer, continuing in this fashion until pan is filled. Cover and allow to rise about 30 minutes. Bake about 45 minutes, cooling on wire rack. Drizzle with confectioner's glaze if desired.
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